사양 시트 인쇄
만기 그룹
2.1
구성
단백질 13%
35.37
기름 13%
18.81
Sucrose db
4.3
Raffinose db
0.75
Stachyose db
6
Lysine
6.735
필수 아미노산
14.59
두부 & 두유
물 흡수 능력
4.50
두유 생산량
17.11
Brix index
7.5
우유색 L
82.61
우유색 A
-4.74
우유색 B
15.23
두부 수확량
3.05
두부 색 L
89.61
두부 색 A
-2.35
두부 색 B
17.95
두부 단단함
4412.85
두부 탄력
0.999
두부 응집력
0.892
Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.) Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield) Firmness (g/force): The force need to added on tofu on certain deformation Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes To learn more about how these tofu/soymilk samples were analyzed, click here
P21A20 샘플 (2024)
세부 정보 확장
견본 P21A20
202498010008MN
견본 P21A20
202498080062MN
견본 P21A20
202498080086MN
견본 P21A20
202498080087MN
견본 P21A20
202498080089MN
견본 P21A20
202498080097MN
견본 P21A20
202498080105MN
견본 P21A20
202498080115MN
견본 P21A20